LUMPIA (FILIPINO SPRING ROLLS)
Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. This lumpia recipe is authentic and yields the crispiest lumpia ever. Serve them as an appetizer or finger food, with a sweet and sour dipping sauce.
Provided by Rasa Malaysia
Categories Filipino Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.
- Combine the pork, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), eggs, and ground black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.
- Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.
- Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.
- At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.
- To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).
- Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce or chili sauce (bottled from the store is fine).
Nutrition Facts : Calories 65 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 roll, Sodium 83 milligrams sodium, Sugar 1 grams sugar
VEGETABLE AND SHRIMP LUMPIA RECIPE BY TASTY
Cooking for a crowd and need the perfect appetizer? Try making these shrimp and veggie-stuffed lumpia, or, as they're referred to in the Philippines, lumpia togue-- togue meaning bean sprout. Your guests will love the crisp wrappers and flavor-packed filling, and you will love how quickly a batch can be whipped up. You can also make these ahead of time, freeze, and fry a few days later!
Provided by Katie Aubin
Categories Sides
Time 30m
Yield 16 lumpias
Number Of Ingredients 22
Steps:
- Make the sweet chili sauce: In a small pot over medium heat, mix together ½ cup (120 ml) of water, the garlic, Fresno chilies, sugar, rice vinegar, and salt. Bring to a boil, then reduce the heat to low and simmer for 2 minutes.
- In a small bowl, whisk together the cornstarch and remaining tablespoon of water.
- Whisk the cornstarch slurry into the sauce until fully incorporated. Continue to simmer for 1 minute, or until the mixture has thickened. Remove from the heat and let cool.
- Make the lumpia: Julienne the carrots. Cut the green beans on the diagonal.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook for 3 minutes or until slightly tender.
- Add the garlic and ginger, and continue cooking for 2 minutes more, until fragrant.
- Add the carrots and green beans, and toss to combine. Add the shrimp, fish sauce, salt, pepper, and rice vinegar, and cook for 2 minutes or until shrimp is pink.
- Add the bean sprouts, toss to incorporate, and remove the pan from the heat.
- Lay out a lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling onto the bottom of the wrapper, leaving about 1½ inches (4 cm) of space from the bottom point.
- Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end. Repeat with the remaining wrappers and filling.
- In a large, deep skillet, heat 1 inch (2.5 cm) of canola oil to 300°F (150°C).
- Carefully add 4-5 lumpia at a time to the hot oil. Fry on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too quickly or burning, reduce the heat. Remove the lumpia from the oil and drain on a wire rack or paper towels.
- Garnish with cilantro and serve with the sweet chili sauce.
- Enjoy!
Nutrition Facts : Calories 207 calories, Carbohydrate 30 grams, Fat 5 grams, Fiber 1 gram, Protein 9 grams, Sugar 6 grams
LUMPIANG TOGUE
Steps:
- In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp.
- Add diced pork and cook until lightly browned.
- Add fish sauce and cook for about 1 minute.
- Add water and bring to boil. Lower heat, cover, and simmer for about 7 to 10 minutes or until pork is tender and liquid is absorbed.
- Add shrimps and cook, stirring occasionally, just until color changes to pink.
- Add carrots and green beans. Cook, stirring regularly, for about 2 to 3 minutes or until vegetables are halfway done.
- Add beans sprouts and cook, gently tossing to combine, for about 30 to 40 seconds or just until heated through. Season with salt and pepper to taste.
- Immediately remove the vegetable mixture from heat and drain in a colander. Cover with film and refrigerate for a few minutes to completely cool.
- Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond.
- Spoon about 2 tablespoons of the vegetable mixture on the middle of the wrapper.
- Fold the bottom pointed end of the wrapper over the filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
- In a skillet over medium heat, heat about 2 inches deep of oil to 350 F. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown and crispy.
- Remove from pan and drain on a wire rack. Serve immediately with spiced vinegar dip.
Nutrition Facts : Calories 201 kcal, Carbohydrate 4 g, Protein 7 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 61 mg, Sodium 283 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
FRESH FILIPINO SPRING ROLLS (LUMPIA SARIWA)
This well-known Philippine starter combines attributes of many of the wrapped foods of other countries. It's filled like an egg roll, has an egg wrapper like a crêpe, and is served warm but not fried. All the components, which can be varied according to what you have in your kitchen, are cooked before assembly.
Provided by Mark Bittman
Categories Pork Appetizer Quick & Easy Healthy Cabbage Lettuce Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 rolls, enough for 4
Number Of Ingredients 13
Steps:
- 1. Put the oil in a large skillet and turn the heat to medium. A minute later, add the garlic and shallots and cook, stirring occasionally, until fragrant, 15 to 30 seconds. Add the pork and cook, breaking up any lumps and stirring occasionally, until the meat loses its pinkness, about 3 minutes. Add the vegetables and cook, stirring occasionally, until softened, about 5 minutes. Add the salt, pepper, and wine and remove from the heat.
- 2. Lay a lumpia wrapper flat on a work surface and place a piece of the lettuce on top. Line 2 heaping tablespoons of stir-fry mixture on top of the lettuce. Fold in the sides and roll tightly, sealing the seam. If necessary, with a few drops of water spread with a brush or your fingertip. Serve with either or both of the sauces.
FRESH SHRIMP SPRING ROLLS
Savory fresh shrimp spring rolls with tangy dipping sauce.
Provided by Anil Goklaney
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 2
Number Of Ingredients 15
Steps:
- Cover noodles with boiling water for 20 minutes. Drain and set aside.
- Heat oil in a skillet over medium-high heat. Add tofu strips; pan-fry until golden, 5 to 7 minutes per side. Remove from heat and let cool, about 10 minutes.
- Fill a large bowl with hot water. Dip one sheet of rice paper in the water for 20 seconds, then lay flat. Place 2 basil leaves, 2 cilantro leaves, 3 to 4 bean sprouts, a small handful of cucumber, carrot, lettuce, and onion, 2 shrimp, and 1 strip of tofu in rows across the middle of the rice paper. Fold the wrapper at both ends and roll tightly. Repeat with remaining ingredients.
- Combine chili sauce, soy sauce, and lemon juice in a small bowl for dipping sauce. Serve with spring rolls.
Nutrition Facts : Calories 471.5 calories, Carbohydrate 55.4 g, Cholesterol 78 mg, Fat 20.3 g, Fiber 5.3 g, Protein 22.3 g, SaturatedFat 3.2 g, Sodium 905.2 mg, Sugar 17.8 g
LUMPIA - FILIPINO SHRIMP AND PORK EGG ROLLS
The traditional Filipino egg roll is small in size, but big on taste. More shrimp can be added to your taste, or omitted altogether. They can also be frozen for later consumption. Serve with store-bought sweet and sour sauce or spring roll sauce (available in Asian grocery stores).
Provided by Elise
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 1h30m
Yield 75
Number Of Ingredients 12
Steps:
- Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined.
- Pull a wrapper off the stack, and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line, about the width of your little finger, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling, and cut the rolls into thirds.
- Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 lumpia at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.
Nutrition Facts : Calories 43.1 calories, Carbohydrate 3.7 g, Cholesterol 7 mg, Fat 2.1 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 115.3 mg, Sugar 0.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love